You have got to make these. Best ever (cocoa) brownies from Jules at Stone Soup .
I have tried many brownie recipes over the years, recipes from the likes of Nigel and Nigella, Hugh F-W et al. Without exception they've all needed a lot of chocolate- 375 g from Nigella (that's 4 bars woman!), and it has to be good quality chocolate with at least 70% cocoa solids doesn't it? Remember when a bar of Bournville was considered sophisticated and extravagant? Goodness I remember my mum using Scotchbloc for her cakes! Sometimes I think we've become so sophisticated in our food choices, especially if you are like me and read a lot of cookery writing, that we have forgotten that simple can be good too.
These cocoa brownies are just that- simple and good. Not only much more economical to make than chocolate brownies they are, I think, more delicious. They taste chocolatey but not so much that you have to lie down after a couple of bites. They are exactly the right texture-dense and fudgey, squidgey but not gooey. They are also a doddle to make, simply melt the butter and stir in everything else. No chocolate to melt means less washing up. I used a little less cocoa than specified simply because there wasn't as much in the tin as I'd thought and they still turned out beautifully. I also gave them a little more time- 10 mins, my oven seems to be underbaking a lot of things lately.
Do try them, Jules' recipe is very clear and ingredients are listed in cups, imperial and metric (very helpful).